Objectives The work intended to reveal the effect of cold shock(CS)treatment on chiling injury(CI),antioxidant capacity.and membrane fatty acid of peach fruit.Materials and methods Peaches were soaked in ice water(10...Objectives The work intended to reveal the effect of cold shock(CS)treatment on chiling injury(CI),antioxidant capacity.and membrane fatty acid of peach fruit.Materials and methods Peaches were soaked in ice water(10℃)for 10 min and stored at 5℃ for 28 d for determination,except CI,and then stored for 3 dat 20℃,only CI was measured.The electrolyte leakage(EL)was measured by conductivity meter.The activities of antioxidant enzymes(superoxide dismutase,ascorbate peroxidase,catalase,and peroxidase)and key enzymes of membrane lipid metabolism(phospho-lipase D,lipase,and lipoxygenase)as well as reactive oxygen species(ROS,O_(2)^(-)and H_(2)O_(2))were measured with a spectrophotometer.An ELISA kit and gas chromatography were used to determine membrane lipids and membrane fatty acids.The relative gene expression was measured by real-time polymerase chain reaction analysis.Results The results showed that CS treatment effectively delayed CI,suppressed the increase of EL and malondialdehyde content.Meanwhile,CS-treated fruit exhibited lower level of ROS and higher activities of antioxidant enzymes.Furthermore,CS treatment inhibited the activities as well as the relative gene expression of key enzymes in membrane lipid metabolism.CS-treated fruits maintained higher membrane fatty acid unsaturation and lower phosphatidic acid content.Conclusions These results indicated that CS treatment effectively lleviated CI and maintained the integrity of cell membranes by inducing antioxidant-related enzyme activity and maintaining a higher ratio of unsaturated fatty acids to saturated fatty acids.展开更多
香蕉是对低温非常敏感的水果。为探索安全、有效防控香蕉采后冷害的方法,以巴西香蕉为试材,分别采用0℃p H 2.4电生酸性功能水和p H 11.3的电生碱性功能水冷激处理30 min(以蒸馏水冷激处理为对照),于(4±1)℃、相对湿度85%条件下贮...香蕉是对低温非常敏感的水果。为探索安全、有效防控香蕉采后冷害的方法,以巴西香蕉为试材,分别采用0℃p H 2.4电生酸性功能水和p H 11.3的电生碱性功能水冷激处理30 min(以蒸馏水冷激处理为对照),于(4±1)℃、相对湿度85%条件下贮藏16 d,研究电生功能水冷激处理对香蕉耐冷性的影响。结果表明:与对照组相比,在(4±1)℃条件下贮藏16 d时,酸性和碱性功能水冷激处理使香蕉的冷害指数分别降低了12%、7%(P<0.05);可显著提高果实硬度和超氧化物歧化酶(SOD)、过氧化氢酶(CAT)活性,降低细胞膜透性,减少丙二醛(MDA)和H2O2的积累量,其中酸性功能水处理组效果更为显著。表明电生功能水冷激处理在一定程度上可提高低温胁迫下香蕉的耐冷性,减少冷害的发生。展开更多
基金supported by the National Natural Science Foundation of China (No.31972125)the Fundamental Research Funds for the Central Universities (KYYJ201908),China.
文摘Objectives The work intended to reveal the effect of cold shock(CS)treatment on chiling injury(CI),antioxidant capacity.and membrane fatty acid of peach fruit.Materials and methods Peaches were soaked in ice water(10℃)for 10 min and stored at 5℃ for 28 d for determination,except CI,and then stored for 3 dat 20℃,only CI was measured.The electrolyte leakage(EL)was measured by conductivity meter.The activities of antioxidant enzymes(superoxide dismutase,ascorbate peroxidase,catalase,and peroxidase)and key enzymes of membrane lipid metabolism(phospho-lipase D,lipase,and lipoxygenase)as well as reactive oxygen species(ROS,O_(2)^(-)and H_(2)O_(2))were measured with a spectrophotometer.An ELISA kit and gas chromatography were used to determine membrane lipids and membrane fatty acids.The relative gene expression was measured by real-time polymerase chain reaction analysis.Results The results showed that CS treatment effectively delayed CI,suppressed the increase of EL and malondialdehyde content.Meanwhile,CS-treated fruit exhibited lower level of ROS and higher activities of antioxidant enzymes.Furthermore,CS treatment inhibited the activities as well as the relative gene expression of key enzymes in membrane lipid metabolism.CS-treated fruits maintained higher membrane fatty acid unsaturation and lower phosphatidic acid content.Conclusions These results indicated that CS treatment effectively lleviated CI and maintained the integrity of cell membranes by inducing antioxidant-related enzyme activity and maintaining a higher ratio of unsaturated fatty acids to saturated fatty acids.
文摘香蕉是对低温非常敏感的水果。为探索安全、有效防控香蕉采后冷害的方法,以巴西香蕉为试材,分别采用0℃p H 2.4电生酸性功能水和p H 11.3的电生碱性功能水冷激处理30 min(以蒸馏水冷激处理为对照),于(4±1)℃、相对湿度85%条件下贮藏16 d,研究电生功能水冷激处理对香蕉耐冷性的影响。结果表明:与对照组相比,在(4±1)℃条件下贮藏16 d时,酸性和碱性功能水冷激处理使香蕉的冷害指数分别降低了12%、7%(P<0.05);可显著提高果实硬度和超氧化物歧化酶(SOD)、过氧化氢酶(CAT)活性,降低细胞膜透性,减少丙二醛(MDA)和H2O2的积累量,其中酸性功能水处理组效果更为显著。表明电生功能水冷激处理在一定程度上可提高低温胁迫下香蕉的耐冷性,减少冷害的发生。
